IF YOU’RE THE TYPE WHO SEARCHES OUT THE WINE-soaked fruit in the bottom of a pitcher of sangria, these cherries are for you. Don’t use a super expensive bottle of wine; anything that’s drinkable and not too sweet works well. Try these over ice cream or with a slice of pound cake.
2 cups/480 ml dry red wine
1½ cups/300 g granulated sugar
1 vanilla bean, split and scraped
Zest of 1 lemon
4 pounds/1.8 kg Bing cherries, pitted
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a medium saucepan, combine the red wine, 1 cup/240 ml water, the sugar, vanilla bean and seeds, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
Pack the pitted cherries into the prepared jars and ladle in the hot syrup, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles and add additional syrup, if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 25 minutes (see page 11).